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🍽️ Spanish-style Fish Salad with Olives

540 kcal · 30 min · 4 servings

Ingredients

• 0.5 iceberg lettuce
• 70 g pitted black olives
• 70 g pitted green olives
• 4 garlic cloves
• 2 onions
• 1 red bell pepper
• 1 orange bell pepper
• 500 g swordfish
• salt
• pepper (from the mill)
• 2 tbsp vegetable oil
• 4 tbsp olive oil
• 2 tbsp white balsamic vinegar

Instructions

1. 1. Thoroughly wash the lettuce leaves.
2. 2. Spin the lettuce dry.
3. 3. Tear the lettuce into bite-sized pieces.
4. 4. Drain the olives.
5. 5. Halve the olives.
6. 6. Peel the garlic.
7. 7. Slice the garlic thinly.
8. 8. Peel the onions.
9. 9. Cut the onions into rings.
10. 10. Wash the bell peppers.
11. 11. Halve the bell peppers.
12. 12. Remove the seeds from the bell peppers.
13. 13. Cut the bell peppers into strips about 2 cm long.
14. 14. Wash the fish.
15. 15. Pat the fish dry.
16. 16. Cut the fish into 1 cm thick slices.
17. 17. Season the fish with salt and pepper.
18. 18. Heat oil in a pan.
19. 19. Fry the fish together with the garlic in the hot pan until golden brown.
20. 20. Fry the fish on each side.
21. 21. Remove the fish from the pan.
22. 22. Shred the fish into pieces.
23. 23. Mix the oil with the vinegar.
24. 24. Season the vinaigrette with salt and pepper.
25. 25. Mix the salad with the bell peppers and olives.
26. 26. Divide the salad among four plates.
27. 27. Drizzle the vinaigrette over the salad.
28. 28. Top the salad with the fish pieces.
29. 29. Top the salad with the garlic.
30. 30. Top the salad with the onion rings.
31. 31. Serve the salad immediately.

Nutrition per serving

• kcal: 540
• Protein: 38 g · Fett/Fat: 39 g · Carbs: 14 g